Cupuaçu, which is found along the Amazon basin, tastes vaguely like a mix of chocolate and pineapple. This tropical rainforest tree, related to cacao, produces a white pulp, which in this recipe is being used to complement the smokiness of the bourbon, the sweetness of the mango and vanilla, the salinity of the oyster, and the acidity of the lime juice to create a perfect bite. – Editor’s Note
- 4 medium oysters, shucked, drained, and returned to shells
- 150 grams caster (superfine) sugar
- 2 teaspoons liquid glucose
- 100g cupuaça pulp
- juice of 1 lime
- 1/2 vanilla pod
- 150 grams fresh mango
- 44 grams glucose
- 10 milliliters bourbon
- black salt
- 4 clover sprouts
- For the sorbet: Place the sugar and glucose in a pan with 150 ml water and stir over low heat to dissolve. Heat to 110°C/230°F and maintain at this temperature until a syrup is formed.
- Incorporate the cupuaçu pulp and set aside to cool. Stir in the lime juice and transfer to a pacojet just before serving.
- For the mango crispies: Preheat the oven to 130C/ 265F and place a Silpat on a baking sheet.
- Slit the vanilla pod lengthwise and scrape out the seeds then blend the seeds with the mango in a blender and pass the mixture through a sieve (strainer) in a clean bowl.
- Place the glucose in a pan and melt over low heat, then incorporate into the mango and vanilla mixture.
- Pour this mixture onto the Silpat in a very thin layer and bake for 35-40 minutes, or until crunchy. Set aside in a cool, dry place.
- To finish: Place one oyster in its shell on a plate and pour 2.5 milliliters of whiskey over the oyster. Place a small quenelle of the sorbet next to the oyster and decorate with a mango crispy. Finish with a few grains of black salt and a clover sprout.